This creamy yogurt dessert was inspired by the Indian dish called shrikhand. The traditional recipe is a simple dish made with strained yogurt, (usually from buffalo milk) chopped nuts, sugar, saffron and cardamom. We’ve changed a few things up so that coconut or other plant-based yogurts can be used in place of dairy yogurt. The results are sublime, and the method couldn’t be simpler!
Orange and cardamom yogurt may also be dolloped onto pancakes, cakes and muffins.
1 cup cashews (soaked in water with 1 teaspoon of salt for 2 hours)
1 ½ cups any homemade yogurt
1 ½ teaspoons ground cardamom
1-2 tablespoon of honey or maple syrup
Zest of 1 orange
1 teaspoon vanilla
Honey or maple syrup to drizzle
2 tablespoons of crushed pistachio nuts
1. Pour the soaked cashews into a sieve, thoroughly rinse and then drain. Tap the sieve to remove excess water.
2. Combine all the ingredients in the clear Vibe blender jug and blend on 'smoothie' mode for 40 seconds or until smooth.
3. Spoon into 4 glasses.
4. Drizzle a small amount of honey or maple syrup on top and sprinkle with pistachio nuts.
5. Place in the fridge to chill and then serve.
6. Orange and cardamom spice yogurt will last up to 5 days in the fridge.